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    The Gluten-free Gourmet, Second Edition: Living Well Without Wheat
    The Gluten-free Gourmet, Second Edition: Living Well Without Wheat
    The Gluten-free Gourmet, Second Edition: Living Well Without Wheat
    Ebook561 pages3 hours

    The Gluten-free Gourmet, Second Edition: Living Well Without Wheat

    By Bette Hagman

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    About this ebook

    An updated, beautifully designed edition of the essential resource for people who cannot tolerate wheat or gluten.

    With her four cookbooks, Bette Hagman has brought tasty food Whack into the lives of over one million people who are intolerant of the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. The premier creator of delicious gluten-free fare, Hagman has spent more than twenty years developing recipes using special flours for pizza, pasta, breads, pies, cakes, and cookies. Containing over 200 recipes updated to include new flours, ingredients, and tips, the second edition of The Gluten-free Gourmet makes cooking gluten-free faster and more fulfilling than ever before. The Gluten-free Gourmet is more than just recipes, however. A complete sourcebook on how to live healthily with celiac disease or wheat intolerance, it features important new information on developing a celiac diet, raising a celiac child, avoiding hidden glutens, eating well while traveling or in the hospital, and locating and ordering from suppliers of gluten-free food and flour. This and Hagman's other books in the Gluten-free Gourmet series are recognized by health newsletters around the world as the best in this special diet category.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateSep 1, 2000
    ISBN9781466812208
    The Gluten-free Gourmet, Second Edition: Living Well Without Wheat
    Author

    Bette Hagman

    Bette Hagman, aka the Gluten-free Gourmet, was diagnosed as a celiac more than twenty-five years ago. Since then she has written six cookbooks, each offering a multitude of delicious wheat- and gluten-free recipes—what she calls a “prescription for living.” She is a writer, lecturer, and twenty-five-year member of the Gluten Intolerance Group (GIG). Hagman lives in Seattle.

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      The Gluten-free Gourmet, Second Edition - Bette Hagman

      Preface

      When I was asked to revise and update my original Gluten-free Gourmet I jumped at the chance since so much progress has been made in the last ten years improving the quality and increasing the availability of gluten-free foods. In the medical field, information and new discoveries about celiac disease and wheat allergies have skyrocketed as well.

      I always considered the original book a primer, helping those overwhelmed by the restrictions of the diet to discover how to make enough basic foods that they wouldn’t feel deprived. I started developing these recipes because when my doctor told me to eliminate wheat, oats, barley, and rye from my diet, I discovered that the foods I could find were scarce, bland tasting, and/or expensive, but there were no formulas for better ones. I didn’t start out to write a book, but, like Topsy, it just grew from a file of my recipes typed to share with other celiacs and, to my surprise, friends who didn’t need to avoid gluten but enjoyed the dishes.

      As the file grew, I found I had nearly a bookful of tasty ideas to help others avoid the frustrations of watching their companions eat the wheat-laden bread, cake, cookies, and pasta forbidden on our diet. I knew the feeling; I had once suffered it, but now I had developed recipes for all of these, and I wanted to share them.

      This revision keeps the book still a primer but it includes a lot of new recipes and revises some of the old using the new flours and added knowledge of the last ten years. At that time rice, whether white or brown, was the basic baking flour. It is mostly starch and has little nutritive value. With the addition of the bean and sorghum flours we have added more nutrition (along with protein) to our baking and can turn out a far more tasty baked product. We’ve also discovered that our yeast breads are more batter breads than the kneaded wheat product and take only one rising. Thus they can be made much more quickly and easily. Bread machines have become household items, and many recipes can be adapted to use this convenience.

      This new collection, again, contains very few recipes for plain vegetables, meat, or fruit dishes that one can find in other cookbooks. I concentrated on the baked goods, mixed dishes, and pastas that we usually have to forgo. Although we should be wary of mixed salads when eating out because of the dressings or the pasta or croutons that might be added, we can easily modify most salad recipes to make our own fruit or vegetable combinations.

      Since my main concern was to create the best-tasting dishes I could devise using the tricky gluten-free flours, I made no special attempt to keep the recipes low in cholesterol, sodium free, low in calories, or high in fiber. But since many celiacs, especially those newly diagnosed, have a problem with lactose, I tried, whenever possible, to give a choice of a nondairy substitute for a dairy product.

      Those who are lactose intolerant may delete the dry milk powder called for in the yeast bread recipes and substitute equal amounts of a nondairy substitute such as Lacto-Free, NutQuik, almond meal, or a powdered baby formula. Each substitute reacts differently and the taste varies. These all contain some protein while other nondairy products contain none. You will achieve a better baked product using those that contain the protein needed to replace the gluten (protein) our flours lack.

      Many of these recipes may be further altered to fit other dietetic needs. The diabetic can replace the sugar with special sugar substitutes. For baking, the substitute sugar works best in the heavier, moister cakes (carrot cake, apple-raisin cake, and the like). Those who cannot tolerate soy can replace the soy flour in a recipe with bean or rice flour. (Since soy is more moist, use a bit more liquid.) They should also avoid those nondairy substitutes that are soy based.

      If you’ve never used bean flour before, add it slowly to your diet—one slice of bread rather than half a loaf a day at first—since beans can cause flatulence in some. Most people adjust well to the bean flours, and they contain necessary B vitamins that rice and the other starchy flours lack.

      In some of the recipes, the amount of cholesterol may be lowered by changing the specified meats and cheeses to those with less cholesterol or by using liquid egg substitutes in place of real eggs. You may substitute two egg whites for one whole egg; three egg whites for two eggs. The egg exchange works best in baking if the recipe calls for two eggs or less. In many cases the butter or margarine can be replaced with vegetable oil by reducing the liquid slightly. Remember that in changing a recipe or substituting, you may not achieve the same texture or taste of the original product.

      For those who are watching their sodium intake, herbs and spices, light salt, or salt substitute can replace some or all of the salt. Some of the cheeses may be exchanged for varieties lower in sodium.

      For those who wish more fiber, it would be easy to substitute brown rice flour for the white in many of the recipes, to add rice bran in some, and to include more high-fiber vegetables in the casseroles and soups.

      Many of the cakes, pies, and other desserts are, admittedly, high in calories, but no higher than similar desserts baked with wheat flour. For those counting calories, my only suggestion is to serve smaller portions and, as I do, invite others to share so there will be no

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